2-Ingredient Banana Pancakes

If you think you misread the title of this post, don’t doubt anymore. The title is correct and these pancakes are literally made with only two ingredients, bananas and eggs, that’s it. If you are somehow skeptical about this recipe, believe me so was I, but I guarantee you that these won’t disappoint.  Also, did I mention that these are boyfriend approved? yes, these are my BF’s favorite pancakes of all time. If you decide to give these pancakes a try, read on.

Why 2-Ingredient Banana Pancakes?

As I am always in the lookout for healthy delicious recipes, I started the quest on finding a way to make pancakes that were super duper simple, flourless and made mainly with only whole ingredients. I tried different versions with oatmeal, almond and coconut flour but they turned out too dry for my liking. Refusing to give up I came across this recipe which sounded mmm… a little too minimal, but decided to give it a try.

The verdict? I am hooked. These banana pancakes have become a Saturday breakfast staple, they require minimal preparation and cooking time.

How to Make Banana Pancakes

As mostly everyone has some leftover ripe bananas and a few eggs in the fridge, this recipe is very accessible to quickly whip up some breakfast.

Throw your bananas into a bowl and mash them up with a fork, then add your eggs and combine very well. The perfect ratio for fluffy pancakes is 1 banana and 2 eggs. You can also throw your ingredients in a blender for a much more watery batter. I personally like this method the best, as it makes it easier to pour the pancake batter into the skillet and provides a much more homogeneous mixture.

Even though the recipe only calls out for two ingredients feel free to add whatever you feel comfortable with and experiment with new flavors. For example, you can add a hint of vanilla extract, or cocoa powder or fold in some chocolate chips. Make this recipe your own.

Now that you have your batter ready, heat up some oil in a skillet over medium high heat. The trick here is to wait for the skillet to be hot but not smoking. As for oil I recommend using coconut oil, however, if you are not a big fan of the coconut flavor substitute with olive oil. 

Scoop about 1/4 cup of the pancake mixture and transfer to the skillet. Do not overcrowd and let the pancakes cook without disturbing until brown on one side, then flip.

You might have to cook the pancakes in batches, but just be patient, it will be worthy.

Once they are all cooked, serve your banana pancakes with you favorite fruit, drizzle of peanut butter or maple syrup.

I hope you like these pancakes as much as I do!

How to Meal Prep Pancakes

If you are like me and like to make meals ahead of time, this recipe is perfect for meal prepping. Just make a big batch of these delicious pancakes and either freeze them of store them in the fridge.

To store the pancakes just let them cool down to room temperature and then seal them in an air tight container. When you are ready to enjoy them, pop them in the toaster or microwave and voila, breakfast is ready in less than 5 minutes.